Peel and cut carrot, onion and garlic into small pieces/ cubes. Put a large pot on the stove and fry the veggies together with the meat until everything has got a bit of colour. Add the tomato paste, the red wine and the beef stock. Bring it all to a boil and skim. Let it simmer for about 4 hours.

Take out the meat and let it cool off, keep the fluid boiling and reduce it to 4-5 decilitre. Add 1-2 tbsp butter and possibly Maizena in case it needs a thickener.

Cut the meat in 4 pieces and heat them up in the sauce.

Lemon marinated red onion

1 Red onion

1 Lemon, the juice

Peel and slice the red onion in thin slices. Put the slices in a bowl and squeeze lemon juice over them. Stir and leave for 20-30 minutes.

Parsnip

Peel the parsnips, 1-2 per person depending on the parsnips size, and cut them lengthwise. Fry them in a pan in olive oil until they have a bit of colour, it is best when they still are “al dente”. Add salt and white pepper.